Continue adding the flour mixture alternating with the milk and coffee ending with the flour mixture. Mix until just incorporated and smooth.

Line cupcake tins with paper liners. Using a scoop fill liners almost to top.

Bake in oven for 16 – 18 minutes until a cake tester comes out clean. Remove from oven when done and set aside to cool completely.

Butter Cream Cheese Frosting

8 oz. unsalted butter, softened

8 oz. shortening

4 oz. cream cheese, softened

2 tsp. vanilla extract

1/4 cup milk

8 cups powdered sugar

Cream the butter, shortening and cream cheese in the bowl of an electric mixer until smooth. Add the vanilla, milk and 2 cups of the powdered sugar. Mix until smooth. Continue adding the powdered sugar 2 cups at a time. Beat until creamy.